Preheat your oven to 350°F (175°C). Melt some unsalted butter and brush it on both sides of flour tortillas. Mix granulated sugar with ground cinnamon, then coat the tortillas thoroughly. Shape the tortillas over an inverted oven-safe dish or foil. Bake for 8–10 minutes until golden and crispy, then let cool completely.

In a mixing bowl, beat cream cheese, powdered sugar, and vanilla extract until smooth, about 2–3 minutes. Whip heavy cream until stiff peaks form (3–5 minutes). Gently fold the whipped cream into the cream cheese mixture. Chill in the refrigerator for at least 30 minutes.

In a saucepan over medium heat, combine chopped strawberries with lemon juice and a little granulated sugar. Cook for 5–7 minutes until soft. Dissolve cornstarch in a small amount of water and pour into the saucepan. Stir continuously until bubbly and thick. Let cool to room temperature.

Assemble tacos by spooning cheesecake filling into each taco shell and topping with the strawberry mixture. Serve immediately or refrigerate for up to 2 hours.